Weeknight Bruschetta Pasta
This delightful dish excites the taste buds and enhances your dining experience with its vibrant colors, making it a perfect option for lively gatherings and intimate dinners at home. For those busy weeknights when you need something satisfying yet quick, consider using this savory tomato, garlic, and basil bruschetta topping as a flavorful layer over al dente spaghetti. In just 30 minutes, you can transform this fresh appetizer into a hearty pasta dish that is sure to impress. Dive into this cheerful culinary creation and savor the vibrant burst of fresh flavors it adds to your meals!
- Serves: 6-8
- Prep Time: 15 minutes
- Cook Time: 11 minutes
Ingredients:
- olive oil
- cherry or grape tomatoes, halved
- garlic cloves, minced
- balsamic vinegar
- fresh basil leaves, torn
- salt
- black pepper
- 16 ounce package of spaghetti
- Parmesan cheese shredded
- Optional: Extra balsamic glaze for drizzling.
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions:
Step 1: Mix together the halved cherry tomatoes, 2 tablespoons of olive oil, minced garlic, 1 tablespoon of balsamic vinegar, torn basil, salt, and pepper in a bowl. Allow those delightful flavors to marinate in the fridge for 10-15 minutes! Enjoy!
*To use a cheese grater for mincing garlic, follow these steps in TIPS SECTION ⬇️
Step 2: While your tomato mixture blends and enhances its flavors in the fridge, it’s the perfect time to cook your spaghetti! Bring 4 quarts of water to a rolling boil for each pound of dry spaghetti, and don’t forget that pinch of salt! Add the spaghetti and cook uncovered for 10 to 11 minutes, stirring occasionally. Remember—don’t overcook! Once done, drain it, saving a cup of that flavorful pasta water!
Step 3: Mix in the delicious tomato bruschetta blend, and don’t forget to add a splash of reserved pasta water to bring it all together with the drained pasta in the pot! Serve the cooked spaghetti in individual bowls or on a lovely platter for everyone to share. Top it off with a sprinkle of shredded Parmesan, a drizzle of balsamic glaze, and fresh torn basil for that perfect finishing touch. Enjoy this delicious meal! Homemade balsamic glaze recipe here!
Tips:
- Homemade balsamic glaze recipe here!
- Try using zucchini instead of tomatoes.
- Refridgerate in an airtight container for up to 3 days.
*To use a cheese grater for mincing garlic, follow these steps:
- Prepare the Garlic: Peel the garlic cloves. You can do this easily by smashing them lightly with the flat side of a knife to loosen the skin.
- Select the Grater: Use the side of the cheese grater with the most minor holes. This will help you achieve a fine mince.
- Grate the Garlic: Hold the grater firmly on a plate or cutting board. Position the garlic clove against the grater and apply gentle pressure while moving it up and down. Be cautious of your fingers as you grate.
- Scrape Off Bits: Occasionally, you may need to scrape the minced garlic off the grater to continue grating the remainder of the clove.
- Use as Desired: Once you have grated the garlic, you can add it to your dish directly or mix it in with other ingredients.
For a visual guide, check out this video!
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Weeknight Bruschetta Pasta
Equipment
- large cooking pot
- large platter or individual bowls
- cheese grater
Ingredients
- 2 Tbsp olive oil
- 2 cups cherry or grape tomatoes halved
- 2 garlic cloves minced
- 1 Tbsp balsamic vinegar
- ¼ cup fresh basil leaves torn
- ¼ tsp salt
- ¼ tsp black pepper
- 16 oz package of spaghetti
- ¼ cup Parmesan cheese shredded
- balsamic glaze for drizzling. (optional)
Instructions
- Mix together the halved cherry tomatoes, 2 tablespoons of olive oil, minced garlic, 1 tablespoon of balsamic vinegar, torn basil, salt, and pepper in a bowl. Allow those delightful flavors to marinate in the fridge for 10-15 minutes! Enjoy!
- *To use a cheese grater for mincing garlic, follow these steps in TIPS SECTION ⬇️
- While your tomato mixture blends and enhances its flavors in the fridge, it’s the perfect time to cook spaghetti! Bring 4 quarts of water to a rolling boil for each pound of dry spaghetti, and don’t forget that pinch of salt! Add the spaghetti and cook uncovered for 10 to 11 minutes, stirring occasionally. Remember—don’t overcook! Once done, drain it, saving a cup of that flavorful pasta water!
- Mix in the delicious tomato bruschetta blend, and don’t forget to add a splash of reserved pasta water to bring it all together with the drained pasta in the pot! Serve the cooked spaghetti in individual bowls or on a lovely platter for everyone to share. Top it off with a sprinkle of shredded Parmesan, a drizzle of balsamic glaze, and fresh torn basil for that perfect finishing touch. Enjoy this delicious meal!
Notes
-
- Try using zucchini instead of tomatoes.
-
- Refrigerate in an airtight container for up to 3 days.
-
- Prepare the Garlic: Peel the garlic cloves. You can do this easily by smashing them lightly with the flat side of a knife to loosen the skin.
-
- Select the Grater: Use the side of the cheese grater with the smallest holes. This will help you achieve a fine mince.
-
- Grate the Garlic: Hold the grater firmly on a plate or cutting board. Position the garlic clove against the grater and apply gentle pressure while moving it up and down. Be cautious of your fingers as you grate.
-
- Scrape Off Bits: Occasionally, you may need to scrape the minced garlic off the grater to continue grating the remainder of the clove.
-
- Use as Desired: Once you have grated the garlic, you can add it to your dish directly or mix it in with other ingredients.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
